Traditional Peruvian Dishes
Prepare Tacacho with Cecina, a Peruvian Classic
Prepare an authentic tacacho with cecina, one of the most beloved dishes of the Peruvian Amazonian cuisine. The green plantain is mashed with garlic, fat, and crispy panceta, and served with lightly browned pork cecina: a rich, aromatic, and textured combination.
This homemade version of tacacho with cecina brings together green plantain, panceta cracklings, and smoked cecina in a traditional dish from the Peruvian Amazon. Follow the step-by-step process to achieve a rustic, compact tacacho with crispy pork bits.
01
Ingredients
Have everything ready before you begin.
- ✓4 large green plantains, approximately 1.2 kg
- ✓400 g of pork cecina
- ✓200 g of pork panceta with skin
- ✓2 cloves of garlic
- ✓1 teaspoon of salt
- ✓2 tablespoons of vegetable oil
02
Step-by-step method
- 01
Peel the plantains
Peel the plantains. Cut the tips, make a lengthwise incision, and carefully remove the skin. Then, cut them into thick slices, about 2 cm. Do not soak them in water.
- 02
Cut the panceta into small pieces
Cut the panceta into small pieces. Place them in a large skillet over medium heat, without adding oil, and cook for 10-15 minutes, stirring occasionally, until they are golden brown and crispy, and have released their fat.
- 03
Remove the panceta pieces with a slotted spoon and set them aside
Remove the panceta pieces with a slotted spoon and set them aside. Reserve about 4 tablespoons of the fat in the skillet to cook and mix the tacacho. Save the excess for another preparation once it cools.
- 04
Add the 2 tablespoons of vegetable oil to the reserved fat and heat...
Add the 2 tablespoons of vegetable oil to the reserved fat and heat over medium heat. Add the plantain slices and cook for 6-8 minutes on each side, until they are golden brown and tender in the center. If the skillet is small, cook the plantain in two batches.
- 05
Peel and finely chop the garlic cloves
Peel and finely chop the garlic cloves. Add them during the last minute of cooking the plantain so they brown slightly without becoming bitter.
- 06
Place the hot plantain in a mortar or heat-resistant container
Place the hot plantain in a mortar or heat-resistant container. Add the salt, browned garlic, crispy panceta, and 2 tablespoons of the reserved fat.
- 07
Mash with energy until you get a rustic and compact mixture
Mash with energy until you get a rustic and compact mixture. The tacacho should retain small pieces of plantain and cracklings. If the mixture seems dry, add another tablespoon of fat gradually.
- 08
Taste and adjust the salt if necessary, considering that the cecina may...
Taste and adjust the salt if necessary, considering that the cecina may also be salty.
- 09
Moisten your hands slightly with water and shape 8 medium-sized balls or 4...
Moisten your hands slightly with water and shape 8 medium-sized balls or 4 large portions. Press them enough to maintain their shape without compacting them too much.
- 10
Clean the skillet and heat it over medium heat
Clean the skillet and heat it over medium heat. Place the cecina and cook for 2-3 minutes on each side, until it is hot, lightly browned, and aromatic. If it is very thin, 1 minute per side will suffice.
- 11
Serve 2 tacacho balls per person along with the hot cecina
Serve 2 tacacho balls per person along with the hot cecina. If the cecina pieces are large, you can serve them whole or cut them into thick strips after browning them.
- Cook the green plantain over medium heat so it softens without burning.
- Mash the tacacho while the plantain is still hot.
- Add the fat gradually to control the texture and avoid making the mixture heavy.
- Do not overcook the cecina, as it may become tough.
- Choose firm green plantains; those with many yellow spots are sweeter and do not offer the right texture.
- Serve the tacacho freshly made to enjoy its texture better.
- If you need to prepare ahead, you can reheat the balls in a skillet over low heat. Avoid the microwave, as it may make them rubbery.
- Cecina is usually salty, so taste the tacacho before adding more salt.